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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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TN: Good not great wines still provide lots of pleasure (Burg, Mosel)
Tuesday we had a couple of very ripe mangoes, Betsy was planning on
doing a Ming Tsai recipe of spicy shrimp with mango and snow peas. But a package arrived with 2 live lobsters (a thank you for babysitting last week). So she just converted the recipe. With the sambal olek in the dish I felt some residual sugar was needed, and opened the 2001 Meulenhof Erdener Treppchen Riesling Spätlese. Pretty open and ready, fairly sweet but with that '01 acidic spine. Lots of primary peach flavors, a little petrol and slate. Perfect wine for the dish, handles the heat but rich enough for lobster. Not the most complex Riesling, but satisfying for what it is. B Yesterday's NYT has an article by Eric Asimov on Burgundy, with a couple of Ma Cuisine recipes as accompaniment. Betsy decided to do the spiced game hens. A very nice dish, though Betsy questioned the timing from beginning, and it clearly isn't enough at 400°F to cook the birds through. After the adjustments, we sat down to the birds with barley and a garlicky spinach salad. I had found the 2005 Domaine Bart "Les Champs Salomon" Marsannay tight and tart at opening a bit before. It fleshed out a bit, and offering a nice accompaniment to the dinner. Rather big cherry fruit, strong acids,light but persistent tannins. A hint of damp earth and mushrooms with time. This never truly grabbed me, but it went well with the dish and certainly was a solid bottle of Marsannay. My guess is a few years would do it good. For today, B. So 2 good but not great wines provided a lot of pleasure, as they really went well with the dishes. Wine need not be great. Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency. |
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TN: Good not great wines still provide lots of pleasure (Burg, Mosel)
In article
>, DaleW > wrote: > Tuesday we had a couple of very ripe mangoes, Betsy was planning on > doing a Ming Tsai recipe of spicy shrimp with mango and snow peas. But > a package arrived with 2 live lobsters (a thank you for babysitting > last week). So she just converted the recipe. With the sambal olek in > the dish I felt some residual sugar was needed, and opened the 2001 > Meulenhof Erdener Treppchen Riesling Spätlese. Pretty open and ready, > fairly sweet but with that '01 acidic spine. Lots of primary peach > flavors, a little petrol and slate. Perfect wine for the dish, > handles the heat but rich enough for lobster. Not the most complex > Riesling, but satisfying for what it is. B > > Yesterday's NYT has an article by Eric Asimov on Burgundy, with a > couple of Ma Cuisine recipes as accompaniment. Betsy decided to do the > spiced game hens. A very nice dish, though Betsy questioned the timing > from beginning, and it clearly isn't enough at 400°F to cook the birds > through. After the adjustments, we sat down to the birds with barley > and a garlicky spinach salad. I had found the 2005 Domaine Bart "Les > Champs Salomon" Marsannay tight and tart at opening a bit before. It > fleshed out a bit, and offering a nice accompaniment to the dinner. > Rather big cherry fruit, strong acids,light but persistent tannins. A > hint of damp earth and mushrooms with time. This never truly grabbed > me, but it went well with the dish and certainly was a solid bottle of > Marsannay. My guess is a few years would do it good. For today, B. > > So 2 good but not great wines provided a lot of pleasure, as they > really went well with the dishes. Wine need not be great. > > > Grade disclaimer: I'm a very easy grader, basically A is an excellent > wine, B a good wine, C mediocre. Anything below C means I wouldn't > drink at a party where it was only choice. Furthermore, I offer no > promises of objectivity, accuracy, and certainly not of consistency. Interesting you should mention timing for cooking from recipes. I have found that many recipes, especially from restaurant cook books, way understate the time it takes to cook meats often by 50% or more. Do they actually serve raw meat at their restaurants? |
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TN: Good not great wines still provide lots of pleasure (Burg,Mosel)
Lawrence Leichtman wrote:
> Interesting you should mention timing for cooking from recipes. I have > found that many recipes, especially from restaurant cook books, way > understate the time it takes to cook meats often by 50% or more. Do they > actually serve raw meat at their restaurants? Or do their ovens operate at higher temperatures? One of the things I've noticed about home ranges is that their thermostats are unreliable and the interior temperatures are often 10-50 °F lower than they are supposed to be. Additionally, if the oven is small, it will take longer to cook the meat than it would in a larger oven. A last possibility is that their times are given for very rare, and that the cook is expected to add time for greater doneness. Just my $0.02, Mark Lipton -- alt.food.wine FAQ: http://winefaq.hostexcellence.com |
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TN: Good not great wines still provide lots of pleasure (Burg,Mosel)
On Jun 5, 11:02�pm, Mark Lipton > wrote:
> Lawrence Leichtman wrote: > > Interesting you should mention timing for cooking from recipes. I have > > found that many recipes, especially from restaurant cook books, way > > understate the time it takes to cook meats often by 50% or more. Do they > > actually serve raw meat at their restaurants? > > Or do their ovens operate at higher temperatures? �One of the things > I've noticed about home ranges is that their thermostats are unreliable > and the interior temperatures are often 10-50 �F lower than they are > supposed to be. �Additionally, if the oven is small, it will take longer > to cook the meat than it would in a larger oven. �A last possibility is > that their times are given for very rare, and that the cook is expected > to add time for greater doneness. > > Just my $0.02, > Mark Lipton > > -- > alt.food.wine FAQ: �http://winefaq.hostexcellence.com We discussed whether maybe the opening to baste lowered temps more than in a restaurant oven. But I can't imagine that it would make as much difference as this. I think there was a translation error, and when it said bake 20 minutes, basting twice, it was bake and then baste 20 minutes, twice. In general, my experience is usually the opposite. I tend to cut estimates of time from many cookbooks. |
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TN: Good not great wines still provide lots of pleasure (Burg, Mosel)
I have a grill that has infrared burners for searing that goes from 0 to
over 1000 deg F in about 30 seconds. Want a rare burger that is absoluted charred on outside :-) "Lawrence Leichtman" > wrote in message ... > In article > >, > DaleW > wrote: > >> Tuesday we had a couple of very ripe mangoes, Betsy was planning on >> doing a Ming Tsai recipe of spicy shrimp with mango and snow peas. But >> a package arrived with 2 live lobsters (a thank you for babysitting >> last week). So she just converted the recipe. With the sambal olek in >> the dish I felt some residual sugar was needed, and opened the 2001 >> Meulenhof Erdener Treppchen Riesling Spätlese. Pretty open and ready, >> fairly sweet but with that '01 acidic spine. Lots of primary peach >> flavors, a little petrol and slate. Perfect wine for the dish, >> handles the heat but rich enough for lobster. Not the most complex >> Riesling, but satisfying for what it is. B >> >> Yesterday's NYT has an article by Eric Asimov on Burgundy, with a >> couple of Ma Cuisine recipes as accompaniment. Betsy decided to do the >> spiced game hens. A very nice dish, though Betsy questioned the timing >> from beginning, and it clearly isn't enough at 400°F to cook the birds >> through. After the adjustments, we sat down to the birds with barley >> and a garlicky spinach salad. I had found the 2005 Domaine Bart "Les >> Champs Salomon" Marsannay tight and tart at opening a bit before. It >> fleshed out a bit, and offering a nice accompaniment to the dinner. >> Rather big cherry fruit, strong acids,light but persistent tannins. A >> hint of damp earth and mushrooms with time. This never truly grabbed >> me, but it went well with the dish and certainly was a solid bottle of >> Marsannay. My guess is a few years would do it good. For today, B. >> >> So 2 good but not great wines provided a lot of pleasure, as they >> really went well with the dishes. Wine need not be great. >> >> >> Grade disclaimer: I'm a very easy grader, basically A is an excellent >> wine, B a good wine, C mediocre. Anything below C means I wouldn't >> drink at a party where it was only choice. Furthermore, I offer no >> promises of objectivity, accuracy, and certainly not of consistency. > > Interesting you should mention timing for cooking from recipes. I have > found that many recipes, especially from restaurant cook books, way > understate the time it takes to cook meats often by 50% or more. Do they > actually serve raw meat at their restaurants? |
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TN: Good not great wines still provide lots of pleasure (Burg, Mosel)
Pretty cool huh!!!!
Its a really cool grill...has a routissere Infared also. I have destroyed more meat learning to cook on it than I care to mention. But I am finally learning how to control and the cooking times. Probably a major cause of Global Warming. :-) "Mike Tommasi" > wrote in message ... > Richard Neidich wrote: >> I have a grill that has infrared burners for searing that goes from 0 to >> over 1000 deg F in about 30 seconds. > > In France even our nuclear powered ranges don't respond that fast. > > -- > Mike Tommasi - Six Fours, France > email link http://www.tommasi.org/mymail |
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TN: Good not great wines still provide lots of pleasure (Burg, Mosel)
In article >, Mark Lipton >
wrote: > Lawrence Leichtman wrote: > > > Interesting you should mention timing for cooking from recipes. I have > > found that many recipes, especially from restaurant cook books, way > > understate the time it takes to cook meats often by 50% or more. Do they > > actually serve raw meat at their restaurants? > > Or do their ovens operate at higher temperatures? One of the things > I've noticed about home ranges is that their thermostats are unreliable > and the interior temperatures are often 10-50 °F lower than they are > supposed to be. Additionally, if the oven is small, it will take longer > to cook the meat than it would in a larger oven. A last possibility is > that their times are given for very rare, and that the cook is expected > to add time for greater doneness. > > Just my $0.02, > Mark Lipton I use a thermometer in my oven to check on temps and I am about 1-2º off but that is a Wolfe Stove. My oven is about the same size as commercial. If they are going for rare why not say nearly raw and you should cook it more. |
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TN: Good not great wines still provide lots of pleasure (Burg, Mosel)
In article
>, DaleW > wrote: > On Jun 5, 11:02?pm, Mark Lipton > wrote: > > Lawrence Leichtman wrote: > > > Interesting you should mention timing for cooking from recipes. I have > > > found that many recipes, especially from restaurant cook books, way > > > understate the time it takes to cook meats often by 50% or more. Do they > > > actually serve raw meat at their restaurants? > > > > Or do their ovens operate at higher temperatures? ?One of the things > > I've noticed about home ranges is that their thermostats are unreliable > > and the interior temperatures are often 10-50 ?F lower than they are > > supposed to be. ?Additionally, if the oven is small, it will take longer > > to cook the meat than it would in a larger oven. ?A last possibility is > > that their times are given for very rare, and that the cook is expected > > to add time for greater doneness. > > > > Just my $0.02, > > Mark Lipton > > > > -- > > alt.food.wine FAQ: ?http://winefaq.hostexcellence.com > > We discussed whether maybe the opening to baste lowered temps more > than in a restaurant oven. But I can't imagine that it would make as > much difference as this. I think there was a translation error, and > when it said bake 20 minutes, basting twice, it was bake and then > baste 20 minutes, twice. > > In general, my experience is usually the opposite. I tend to cut > estimates of time from many cookbooks. There are a few cookbooks that overestimate meat times but I often get recipes from internet sites and they are notoriously wrong on timing. Only Ming Tsai seems to get the timing right for me. |
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TN: Good not great wines still provide lots of pleasure (Burg, Mosel)
I'm afraid to ask how fast your Maserati goes.
JJ On Fri, 6 Jun 2008 08:41:49 -0400, "Richard Neidich" > wrote: >I have a grill that has infrared burners for searing that goes from 0 to >over 1000 deg F in about 30 seconds. |
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TN: Good not great wines still provide lots of pleasure (Burg, Mosel)
> wrote:
> I'm afraid to ask how fast your Maserati goes. > > JJ > My Maserati does 185... I lost my license, now I don't drive... -- There's a fine line between stupid and clever. |
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